Friday, January 10, 2014

Mushroom and Fontina Cheese Empanadas

Before this year, I have never had an empanada.  They seem to be the cat's meow these days so naturally, I had to try them out.  I was lucky enough to find this gem on Pinterest.  My favorite part of this is the raisins in it, as weird as that sounds.  The original recipe calls for using a dipping sauce such as aji criollo or spicy cilantro hot sauce.  We couldn't find that at the store and didn't notice the recipe for that, so we opted for a green salsa with cilantro in it.  I'm sure it's not as good as it could be.  I personally think these are great without that sauce.  I made some changes to the recipe as I saw fit.  This would be excellent to have with a fresh bean salad on the side.


20 Empanada Discs (about 5 inch diameter, found in the frozen section with ethnic foods so be sure to thaw before using)
2 Tbsp Butter
16oz Sliced Baby Portabello Mushrooms
2 C Sliced Shallots (about 7-8)
1/2 C Raisins
2 tsp Balsamic Vinegar
Salt and Pepper to taste
1 C Grated Fontina Cheese (or more if you love cheese like I do)
1 Egg, Yolk and White separated and lightly whisked

Melt butter in large skillet on medium heat.  Add Mushrooms and Shallots.  Cook until tender, about 15 minutes.  Add Balsamic Vinegar and Raisins and cook for 3 minutes.  Take off heat and set to the side to cool down.

To make the Empanadas, place a spoonful of mushroom mix in the center of the empanada disc.  Top with cheese. Brush edges of the empanada disc with Egg Whites.  Fold over one side and seal edges with a fork.  Curl up edges and pinch to look like pie edging.  This helps them to stay sealed in the oven.  Store the empanadas in the fridge for at least 30 minutes.  This also helps the empanada stay sealed.

Preheat oven to 400 degrees f.  Lightly brush empanadas with the Egg Yolk.  Bake in oven to start with 15-20 minutes or until golden.  I baked mine for about 26 minutes as it depends on what oven you use.  Serve warm.

The original recipe came from  I increased the amount of mushrooms and rasins I used.

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